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Spring, being a time of transition, is when I shift from heating up the oven to firing up the grill. Several of my go-to chicken dishes can go both ways—oven or grill—and one that’s a favorite at our house is Bacon Wrapped Hot Chicken Poppers.
1 pack bacon
1 pack boneless skinless chicken thighs
1 can sliced jalapeño peppers
Soak skewers in water while preparing the chicken. Cut thighs into large bite-sized pieces and toss with a little salt and pepper. Cut bacon strips in half—I use kitchen scissors to cut the chicken and bacon (it is easier to cut the strips when they are still together). As best as you can wrap a jalapeño slice around a piece of chicken and then wrap a bacon strip around that. Make sure to wrap well and secure with the skewer. Bake at 425 until the bacon crisps, or cook on the grill using a low setting and turn as needed.
Be forewarned–these have a tendency to get “popped” into mouths before making it to the table.
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